All the credit for these goes to the amazing woman and cook, Laurie Boyte. I requested a scone recipe, and boy did she deliver. I put a little of my own spin on them, adding the berries, some ground flax and using coconut oil. Honestly, I will never turn to another recipe ever again because these are so nutrient dense and moist without any of the guilt of most scones.Blueberry Scones

1 cup gluten free flour blend

1 1/2 cup gluten free oats

1/3 cup raw sugar

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

3 tbsp coconut oil

1 cup pumpkin puree

1 egg

3 tbsp orange zest

2 heaping tbsp. ground flax seeds

1 package fresh organic blueberries

Mix together flour, oatmeal, sugar, spices, flax, baking soda, baking powder, salt and orange zest. In a separate bowl, whisk together oil, egg and pumpkin. Pour over dry mixture, and stir to thoroughly coat. Toss in package of blueberries (or two, if you’re greedy like me), careful not to mash! Mix by hand until dough forms ball. Press into a circle on a good cookie sheet. Cut with knife into 8 wedges. Sprinkle with sugar and bake at 325 for 20-25 minutes.

I went through a scone phase this winter and I feel one coming on again. Definitely using this recipe for the next batch. They even *look* healthy! The only problem is that now I know they’re nutritious, I’ll probably convince myself it’s okay to eat twice as many.
-Caitlinhttp://amusebouche-caitlin.blogspot.com/